Fried cabbage with preserved fish

Fried cabbage with preserved fish

Introduction:

"Young people are not good at pickles, except my LG. Every winter, they will pickle some fish, ducks, meat, etc., buy new year's goods, fill the refrigerator full, and wait for their son to come back to eat. I don't care about the refrigerator at home, but this time the cured fish is really delicious. It's not salty and slightly sweet. "

Production steps:

Step 1: preserved fish and cabbage.

Step 2: wash ginger and scallion, cut into pieces and powder respectively.

Step 3: wash the cured fish and cabbage and cut them into pieces.

Step 4: heat the oil in a pan, saute the ginger slices and add the cured fish.

Step 5: add cooking wine, stir fry and add some water.

Step 6: cover, simmer for 8 minutes, remove.

Step 7: heat the oil in another pan and add the cabbage.

Step 8: add salt and stir fry quickly.

Step 9: put in the cured fish.

Step 10: add white granulated sugar, stir fry, change to medium low heat, cover and simmer for 5 minutes.

Step 11: open the lid and sprinkle with scallions.

Step 12: Sprinkle with chicken essence. Stir fry quickly and serve.

Materials required:

Preserved fish: 2 pieces

Cabbage heart: 1

Ginger: 1 yuan

Scallion: right amount

Salt: right amount

Cooking wine: moderate

White granulated sugar: right amount

Chicken essence: appropriate amount

Note: 1. Self marinated black carp, not very salty, not very dry. If you buy it out, it will take half an hour to soak. 2. Because it is a pickled food, add a small amount of white granulated sugar in the process of frying to neutralize the salty taste and play a role in refreshing.

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: salty and sweet